The many varieties of cabbage can be wildly dissimilar,
but most have a short, broad stem and leaves or flowers that form a
compact head. The most common cabbages are green and red
cabbage, collards, kohlrabi, broccoli, Brussels sprouts,
cauliflower, and kale. They're loaded with vitamin C, fiber, and
possibly cancer-fighting compounds to boot.

Brussels sprouts Notes:
These look like small cabbages, and they're most often boiled or steamed
and served as a side dish. They have a rather strong flavor, so
it's best not to pair them with anything that's delicately
flavored. They don't store well, so use them within a day or
two after purchasing. Substitutes: broccoli flowerets
(cooks more quickly)

flowering kale = ornamental kale = flowering
cabbage = flowering cole Notes: This is a beautiful
cabbage used more often as a garnish than as a vegetable.
Substitutes: kale (tastier,
but not as pretty) OR collard greens (tastier, but not as pretty)

green cabbageEquivalents: One head yields
about 8 cups shredded cabbage. Notes: Cabbage is quite
versatile. You can cut it into chunks, boil it, and serve it with
corned beef or other fatty meats. You can also use cooked leaves
as wrappers for meat fillings, or shred raw ones for cole
slaw. Select heavy heads of cabbage that have shiny
leaves. Substitutes: red cabbage (This can discolor other foods if
combined with them in a salad or cooked with them, but it tastes just
like green cabbage.) OR napa cabbage (milder flavor and more delicate
texture) OR savoy cabbage (great in
slaws)

kohlrabi = cabbage turnip = stem
cabbage = turnip cabbage Pronunciation:
kohl-RAHB-ee or kohl-RAH-bee Notes: A
kohlrabi resembles a turnip, only it's sweeter and more delicately
flavored. It's light green and sometimes sold with its edible greens
attached. It can be eaten raw or cooked. Choose small ones, and
peel before using. Substitutes: broccoli
stems OR celeriac (especially in remoulades) OR turnips OR
parsnips

red cabbageEquivalents: One head yields
about 8 cups shredded cabbage. Notes: Red cabbage
tastes just like green cabbage, so your choice between them depends
largely on which color you prefer. One problem with red cabbage,
though, is that the color tends to bleed and discolor surrounding
foods. Select heavy heads of cabbage that have shiny leaves.
Substitutes: green cabbage (This tastes just like
red cabbage.) OR napa cabbage (milder flavor, more delicate texture) OR savoy cabbage (great in
slaws)

savoy cabbage Notes: Savoy
cabbage is like ordinary cabbage, but with a milder flavor. It can
often be used in place of green cabbage, and your dish will probably be
the better for it. Substitutes: cabbage (This has
a stronger flavor and isn't as tender as savoy cabbage.) OR napa cabbage
(This has a milder flavor.)